|Food and Feast in Tudor England|
|by Alison Sim|
This book provides a readable overview of Tudor food and eating habits. Chapters cover kitchens and cooking, what people drank, food and health (i...
1 - 10 of 442 for sherry casserole
Melt butter in ... Remove to a casserole dish. Season chicken ... remove cover, add sherry and bake 10 ... with au jus gravy directly from the casserole.
In a Dutch ... 9 x 13-inch casserole dish with cooking ... bake at 325°F for 20 minutes. Sprinkle with shredded cheese. Bake, uncovered for 10 minutes.
Preheat oven to 450°F. Spray a casserole dish with cooking ... top with chips and cheese. Bake for 12 minutes or until cheese has melted and is bubbly.
Saute mushrooms in ... ketchup, Worcestershire sauce, sherry, salt and ... bake in 2 1/2 quart baking dish for 20 minutes in 350 degree oven. Serves 4 to 6.
Mix all ingredients in order listed; pour into lightly oiled casserole dish. Bake about 45 minutes at 350 degrees until golden brown.
Put hash browns in 9 x 13 baking dish. Mix next 6 ingredients and pour over potatoes. Top with crumbs, then drizzle melted butter over the crumbs. ...
Drain fruit and ... a 2 quart casserole. Cook sauce ... uncovered at 350 degrees for 30 minutes or until hot and bubbly. This recipe can be easily doubled.
No need to brown meat, combine above and put in large casserole, cover and bake at 300 degrees for 3 hours. Serve over rice, noodles or mashed potatoes.
Skin, bone, and ... chicken and beans and put in large, shallow casserole. Top with cheese. Bake, uncovered, 40 minutes at 325 degrees. Serves 10, generously.
Mix soup, mushrooms, garlic and wine in bowl. Pour over meat and stir. Bake, covered, at 350 degrees for 3 hours. Use foil under casserole.
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